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Six-Egg Pound Cake

4

0 min

Six-Egg Pound Cake

Six-Egg Pound Cake Photo 1

Category

Cake Recipes

Time

0 min

Serving

14 persons

Calories

449

Rating

4.00★ (154)

Cuisine

Author: Victoria Buriak
Made with six eggs, this cake recipe rises up high above all others, resulting in the best pound cake ever. Top with confectioners' sugar or glaze.

Ingredients

  • all-purpose flour: 3 cups
  • baking powder: 1 Tbsp
  • salt: 0.5 tsp
  • ½ cups white sugar: 2 piece
  • ½ cups unsalted butter: 1 piece (softened)
  • eggs: 6 piece
  • ½ teaspoons vanilla extract: 1 piece
  • milk: 0.75 cup

Metric Conversion

Stages of cooking

Six-Egg Pound Cake Photo 21
Six-Egg Pound Cake Photo 32
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Six-Egg Pound Cake Photo 54
  1. Grease and flour a Bundt pan. Do not preheat the oven.
    Six-Egg Pound Cake Photo 2
  2. Mix flour, baking powder, and salt together in a bowl.
    Six-Egg Pound Cake Photo 3
  3. Cream sugar and butter in a large bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla. Add flour mixture alternately with milk; beat until smooth. Pour batter into the prepared pan.
    Six-Egg Pound Cake Photo 4
  4. Place cake into the cold oven. Set the temperature to 350 degrees F (175 degrees C); bake until a toothpick inserted into the center comes out clean, 1 to 1 1/2 hours. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely, 20 to 30 minutes.
    Six-Egg Pound Cake Photo 5

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